Panetonne French Toast

You can maintain those resolutions to eat more healthfully and save money by making a batch of Panetonne French Toast. This recipe upholds the idea that an occasional treat is necessary in a wholesome approach to cooking and eating. And the fact that you are using leftovers is thrifty—right? ( I purchased a large panetonne on sale at Whole Foods the week after Christmas, an added savings!)

Why not share these sterling virtues with your friends at brunch next Sunday? Serve the French Toast with orange slices, then fix some bacon and eggs as a side. Coffee, juice and (why not?) the bottle of champagne you didn’t open at New Year’s rounds off the menu.

Ingredients:

For the French Toast--

1 panetonne (16 oz.) (If you can’t find a discount panetonne, try raisin bread or a large brioche)

4 eggs

1 cup whole milk

½ teaspoon vanilla

1 teaspoon of sugar (this will help brown the toast)

butter

For the Garnishes—

3 to 4 oranges

maple syrup

pecans

raisins

Process:

Using a serrated bread knife, cut the panetonne into slices about three-quarters of an inch thick. Beat together the eggs, milk, vanilla and sugar in a wide bowl. Soak a single piece of the panetonne in the egg-and-milk for at least a minute. Melt a small pat of butter over medium heat in a large pan. Slip in the panetonne and fry until golden brown, say for a minute or so. Turn and cook for a minute more. In the meantime, soak another slice to have at the ready when the first has finished. To keep the toast warm, place in a pie pan, cover with foil and put in a 250 degree oven.

Peel and slice the oranges. Toss in a bowl with a handful of raisins and nuts to make ambrosia. Serve with optional maple syrup as a garnish for the French Toast.

Serves four.